The link above labled Serious Eats perfect pork chops goes into i great detail about the pros and cons of pan first vs. The reverse sear, including great pictures, but in essence, a low oven acts like a sous vide so it’s pink from the outside the middle rather than more done closer to the surface, and you finish in a hot pan for the sear.
I’m no great cook but here’s pictures I’ve taken.
Night before with salt and sugar left uncovered several hours or overnight
After pan sear, basted with ghee, shallots, sometimes thyme.
